Ragi Sari / Ragi Malt

Servings: 1 ½ kg

Ingredients:

Content	Quantity	Comment
Ragi	½ kg
Wheat	½ kg
Channa dal / Kadalebele	100 grams
Peanuts	100 grams
Moong dal / Hesarubele	100 grams
Badam / Almonds	100 grams
Elaichi / Cardamom	4-5 pods
Jeera	2 tsp
Pepper corns	8-10	Optional
For porridge
Water / milk	1 cup	Water / milk according to your choice
Sugar / Jaggery	To taste	Sugar / jaggery according to your choice
Ghee	½ tsp

Method:

Clean, wash and dry ragi in shade on a cotton / muslin cloth for 2 days. Dry roast ragi till it pops like in huri-hittu. Dry roast each ingredient separately till golden brown. Cool it on a paper. Once completely cooled get it milled. If you are making less quantity then you can grind in coffee grinder to a powder.

Sieve this mixture using a muslin / cotton cloth. Store in a airtight container. It can be stored for 6 months.

Porridge:

Mix 1 tbsp of the prepared ragi sari powder in milk / water and mix well to avoid lumps. Add sugar / jaggery, ghee and mix. Cook for 1-2 mins on medium flame while continuously stirring to avoid any lumps formation. Once the aroma starts setting in and the porridge is ready take it off the stove. You can add some more milk if you the porridge is thick.

Serve warm.